Description
Easy and flavorful bean and cheese enchiladas made in a slow cooker.
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 corn tortillas
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- In a bowl, combine the black beans, enchilada sauce, Monterey Jack cheese, and cheddar cheese.
- Warm the corn tortillas slightly to make them pliable.
- Spoon about 1/4 cup of the bean and cheese mixture onto each tortilla.
- Roll up the tortillas and place them seam-side down in the slow cooker.
- Pour any remaining enchilada sauce over the top of the enchiladas.
- Cover and cook on low for 2-3 hours, or until heated through.
- Serve hot, topped with sour cream and cilantro.
Notes
- For a spicier enchilada, use a hot enchilada sauce.
- You can add cooked shredded chicken or beef for a meatier version.
- If you don’t have corn tortillas, flour tortillas can be used.
- Prep Time: 15 min
- Cook Time: 2-3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 40mg
Keywords: slow cooker, bean, cheese, enchiladas, vegetarian, easy, Mexican